“Literally translated, a calzone is a big sock,” says Manfredi. “It’s the classic Neapolitan filled pizza. Once you’ve mastered the method of folding and cooking, you can fill it with your own ingredients. Remember not to fill it too much.”
100 gm ricotta
250 gm ball of basic pizza dough, shaped
as you would a round pizza
100 gm salame Napoletano, sliced and cut
into strips (see note)
80 gm fior di latte, cut into 1cm cubes,
plus 6 thin slices
1 tbsp extra-virgin olive oil
4 tbsp canned San Marzano whole
peeled tomatoes, puréed (see note)
1 Place a large tile in the oven and preheat the oven at highest heat for at least 20 minutes.
2 Spread the ricotta gently on half of the dough surface, leaving a border of about 2cm from the edges. Scatter salame strips on top and then the cubes of fior di latte. I don’t add salt because the salame is salty already. Instead, add 3-4 large pinches of freshly ground black pepper and drizzle with olive oil. Fold the dough over to form a half-moon shape. Press the edges together to seal. Make a 3cm-diameter hole in the top to allow steam to escape while the calzone is cooking.
3 Spoon the tomato in a thin layer over the calzone and top with mozzarella slices. Place the calzone in the oven for 3-5 minutes until cooked, turning to get an even colour. Slice and serve.
Note Salame Napoletano is available from select Italian delicatessens. San Marzano tomatoes are a type of plum tomato. If they’re unavailable, substitute canned Roma-style tomatoes.
This extract from New Pizza: A Whole New Era for the World’s Favourite Food by Stefano Manfredi (Murdoch Books, hbk, $39.99), with photography by Bree Hutchins, has been reproduced with minor GT style changes.